In the bowl of a stand mixer, add butter and sugar. Beat until light and fluffy. Add eggs and vanilla, and beat until combined. Slowly add flour mixture one-fourth at a time, alternating with milk until smooth.

Pour batter into loaf pans and bake 25 to 30 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and let cool. Cut cakes into 3 even pieces and set aside.

For the frosting: Heat heavy cream in the microwave until hot, about 20 seconds. Add instant coffee and stir until dissolved. Set aside.

In the bowl of the stand mixer, cream butter and vanilla together. Add powdered sugar and coffee mixture, and beat until smooth.

Position the first layer of cake and top with a thin layer of frosting. Add a layer of vanilla wafers, followed by another layer of frosting. Repeat until you have 3 layers of cake. Add a thick layer of frosting over the entire cake and chill for 20 minutes.

For the ganache: Add chocolate to a medium-sized bowl. Heat heavy cream in a small pot and bring to a simmer. Remove from heat and pour over chocolate. Slowly stir chocolate until fully melted and combined. Add coconut oil and stir until smooth and shiny.

Pour ganache over the chilled cake, and use a spatula to spread it over the top and sides of the cake. Garnish, chill 30 minutes and serve.

Compostable Pods: The certification is for compostability in industrial facilities, and is not certified for backyard composting. Check locally as industrial composting may not be available everywhere.